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Chocolate Fudge Cookies

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Yields about 3 dozen 2-3/4-inch cookies.

  • by from Fine Cooking
    Issue 54

  • 8-1/2 oz. (1-3/4 cups) all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 6 oz. (3/4 cup) unsalted butter, slightly softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 9 oz. (1-1/2 cups) semisweet chocolate chunks
  • 3-1/2 oz. (about 3/4 cup) coarsely chopped pecans

Heat the oven to 350°F. Cover your cookie sheets with parchment. In a medium bowl, mix the flour, cocoa powder, baking soda, and salt. With an electric mixer, beat the butter and both sugars on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, and then the vanilla, scraping down the sides of the bowl. Add the flour mixture and mix on medium low just until combined. Scrape down the sides of the bowl and stir in the chocolate and pecans.

Drop the dough by the heaping tablespoonful  about 2 inches apart onto the cookie sheets. Bake until they’re still very soft but no longer look wet, about 8 minutes. (These cookies are especially good and chewy if under baked  at this short time; otherwise the cookie is overly crisp and hard when cooled.) Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.

Photo: Scott Phillips

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